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Ingredients
- 3/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 2 lbs organic, skinless, boneless chicken thighs
Details
Preparation
Step 1
combine first 4 ingredients in a resealable plastic bag. Add chicken and marinade for 1 hour in refridgerator.
Preheat oven to 425. Line rimmed baking sheet with aluminium foil and place in oven for 2 mins. Shake off excess marinade and arrange thighs on baking sheet. Bake 20 mins or until juices run clear.
Remove from oven and let chicken rest 10 mins before serving.
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